Anglo-Indian Fish Moilee: A Coastal Delight With British Twist

At its core, Fish Moilee is an exquisite coconut-based curry, exuding a harmonious medley of flavours that marries the richness of coconut milk, the piquancy of spices, and the delicate tenderness of fresh fish. Each ingredient plays a vital role in creating the symphony of tastes that distinguishes this dish.

Let us embark on a voyage through the key components of Fish Moilee, where every element contributes its distinct charm to the final masterpiece:

  1. Fish: The protagonist of this culinary opus, fresh and succulent fish, takes centre stage. Optimal choices include firm white fish like snapper, cod, or tilapia. The fish's delicate texture and mild flavour provide the ideal canvas for the interplay of spices and the velvety embrace of coconut milk.
  2. Coconut Milk: The velvety elixir of coconut milk forms the foundation of the curry, imparting a luscious creaminess to the dish. Extracted from the grated flesh of mature coconuts, it bestows a subtle sweetness that mingles exquisitely with the aromatic spices. For an authentic touch, freshly squeezed coconut milk is preferred, lending an unrivalled richness to the Moilee.
  3. Spices: A symphony of spices weaves its enchanting tapestry, adding depth and character to the Fish Moilee. Turmeric infuses a golden hue, while aromatic cloves, cinnamon, and cardamom pods lend a warm and fragrant embrace. The heat of green chilies and the earthy allure of ground coriander and cumin dance on the taste buds, tantalizingly balanced to perfection.
  4. Ginger and Garlic: Revered as flavour powerhouses in Indian cuisine, ginger and garlic play a pivotal role in Fish Moilee. Freshly grated ginger imparts a subtle zing, while garlic releases its enchanting aroma, enhancing the overall aromatic symphony of the dish. These ingredients infuse the curry with their distinctive piquancy, elevating its allure. 
  5. Curry Leaves: A quintessential element of South Indian cuisine, curry leaves impart a unique flavour profile to Fish Moilee. These glossy, aromatic leaves, delicately tossed into the curry, release a tantalizing fragrance that adds a touch of authenticity and enhances the overall complexity of the dish.
  6. Onions: Sautéed to golden perfection, onions contribute both sweetness and depth to the Fish Moilee. They form a harmonious base, melding with the spices and creating a robust foundation for the interplay of flavours.
  7. Lemon Juice: A burst of citrusy brightness in the final moments of cooking, a squeeze of fresh lemon juice adds a vibrant tang that enlivens the dish, enhancing the overall balance and lending a touch of refreshing acidity to complement the rich coconut base.

To create this culinary masterpiece, one must embark on a culinary odyssey, treating each ingredient with utmost care and reverence. It is in the harmonious intermingling of these elements that Fish Moilee blossoms into a dish that transcends boundaries, bridging the gap between cultures and tantalizing even the most discerning palates.


  • 500 grams of firm white fish fillets (snapper, cod, or tilapia)
  • 1 cup coconut milk (preferably freshly squeezed)
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 3-4 green chilies, slit lengthwise
  • 1-inch piece of ginger, grated
  • 4-5 garlic cloves, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 4-5 cloves
  • 2-inch cinnamon stick
  • 2-3 cardamom pods, lightly crushed
  • A handful of fresh curry leaves
  • Juice of 1 lemon
  • Salt to taste
  • Fresh cilantro leaves, for garnish


  • Rinse the fish fillets under cold water and pat them dry. Cut them into medium-sized pieces and marinate them with turmeric powder, salt, and a squeeze of lemon juice. Let them sit for about 15-20 minutes.
  • In a large, deep pan, heat the oil over medium heat. Add the chopped onions and sauté until they turn golden brown and translucent.
  • Add the grated ginger, minced garlic, slit green chilies, cloves, cinnamon stick, and crushed cardamom pods to the pan. Sauté for a minute or two until the spices release their aroma.
  • Reduce the heat to low and add the ground coriander and cumin to the pan. Stir well to combine the spices with the onion mixture, allowing them to cook for about a minute.
  • Pour in the coconut milk, stirring gently to incorporate the spices and create a smooth base for the curry. Let the mixture simmer for a few minutes to allow the flavours to meld together.
  • Gently place the marinated fish pieces into the pan, ensuring they are submerged in the coconut milk curry. Be careful not to stir too vigorously to prevent breaking the fish.
  • Cover the pan and let the fish cook in the simmering curry for about 8-10 minutes or until it is cooked through and flakes easily with a fork.
  • Once the fish is cooked, remove the pan from the heat. Squeeze the juice of a lemon over the curry and gently stir to combine. Taste and adjust the salt according to your preference.
  • Garnish the Fish Moilee with fresh curry leaves and chopped cilantro leaves for a burst of freshness and vibrant aroma.
  • Serve the Fish Moilee hot with steamed rice or freshly baked bread, allowing the fragrant curry to envelop your senses as you savour each delectable bite.

Fish Moilee is a dish that embodies the essence of comfort and sophistication, weaving together the heritage of Anglo-Indian cuisine with the vibrancy of Indian spices and the creamy allure of coconut milk. Enjoy this culinary masterpiece, celebrating the harmony of flavours that will transport you to a world of culinary bliss.